This is a simple recipe and I like to top it with a buttery fried egg.
Bring a large pan of salted water to the boil and add the asparagus. Blanch for 1 minute, then drain well.
Heat a tablespoon of the olive oil with half the butter in a large pan, add the asparagus and sauté until lightly golden, about 3-4 minutes. Remove the asparagus from the pan and keep warm. Heat the remaining oil and butter in the pan, add the morels and sauté for 2-3 minutes. Add the garlic and sauté briefly. Finally stir in the parsley and balsamic vinegar. Season well, then cascade the morels over the asparagus and serve immediately.
© 1999 Paul Gayler. All rights reserved.